When Spring approaches, I think about chocolate. Well, actually I think about Chocolate often, but maybe I think about it more during Easter and Christmas. Anyway, Spring is near and here are two recipes for Chocolate Truffles.
I've had a recipe for Holiday Truffle Balls that I've made for Christmas since the 70's. It's a simple recipe and very good. Recently I discovered another recipe that's a bit more intricate, but they look amazing and they're cut into squares.
Holiday Truffle Balls:
2 C semi sweet chocolate chips
1/4 C Orange Liqueur
1 can of Pillsbury Chocolate Fudge Frosting
Items to dip:
Melt Chocolate Chips in a medium saucepan over low heat, stirring constantly, a double boiler is better, and ( today as I write this, we've learned to successfully melt chocolate in a microwave). Your choice.
Remove from heat
Stir in liqueur and frosting
Refrigerate for 2 hours
Scoop mixture into balls with a small cookie scoop
Roll the truffles in your favorite coating
Place in foil candy cups and refrigerate until ready to serve.
Chocolate Truffle Squares:
I wish I had the right to post a photograph of these. It was the picture that drew me to this recipe from Food52. I'll post a picture as soon as I make them. The recipe comes from Alice Medrich. Her book is titled (Seriously Bitter Sweet). She said the original recipe is from her French landlady. This is her adaptation of the original recipe that Alice says is still a treasure. I take that to mean that her landlady did not share it. I absolutely understand that..... well maybe not anymore. I used to keep many of my original recipes a secret and then I decided to write this blog and share everything.
This recipe may seem a bit intimidating, but I've discovered that some of the best results come from complicated recipes. I've never been intimidated by any recipe. I hope that someone takes the time to make these truffles. I know I will.
It's recommended to serve these with a good Cabernet Sauvignon wine! Sounds good to me.
2 large egg yolks
1 pound of bittersweet or semi sweet chocolate, no more that 62% cocoa, coarsely chopped.
10 TBS butter, 1 1/4 sticks, cut into cubes.
1/8 tsp salt, preferably fine sea salt.
1/3 C unsweetened cocoa powder.
Fine Mesh Strainer
8" Square Baking Pan, bottom and sides lined with foil.
Put egg yolks in a small stainless steel bowl set in a larger container of very hot water to heat the yolks just until barely lukewarm, set aside.
Put the chocolate, butter and salt in another medium stainless steel bowl, set it in a wide skillet of barely simmering water, stirring until the chocolate and butter are melted, smooth and quite warm.
Scrape the chocolate into a food processor and set a strainer over the processor bowl.
Bring 1/2 C water to a boil in a small saucepan or in a glass measuring cup in the microwave.
Remove the egg yolk bowl from the large container and immediately pour the water steadily into the yolks, stirring constantly with a silicone spatula. When the yolks and water are blended, pour the mixture through the strainer against the processor bowl to encourage all of the liquid to flow through but don't press on, or mess with any bits of cooked egg in the strainer.
Process the mixture for a few seconds, then scrape the bowl and process again for 20 - 30 seconds or as long as it takes for the mixture to thicken and resemble pudding.
Scrape it into the prepared pan and spread evenly.
Cover and refrigerate until firm, at least 3 hours.
Place the cocoa in a small bowl.
Use the foil liner to remove the sheet of chocolate.
Invert onto a cutting board and peel off the liner.
Cut into 1" squares.
Toss them in the cocoa, adding more cocoa as needed.
Shake them gently in a coarse strainer to remove excess cocoa.
Store in a tightly covered container.
Refrigerate for up to 2 weeks.
Remove the truffles from the refrigerator about 15 minutes before serving.
Sift a little extra cocoa over them as necessary.
Remember to serve them with a good Cabernet !
Peace in the Kitchen!
Starbucks Coffee Truffles
This is an adapted recipe.
1/3 C + 2 TBS Heavy Cream
1/2 TBS Butter
1 Packet of Starbuck's Via instant coffee.
1 C Semi Sweet Chocolate Chips
Cocoa Powder & Finely chopped Pecans for garnish.
In a saucepan on medium heat>
Heat to simmer.
Butter, stirring often until melted.
Add Via, stirring to incorporate well.
Add: Chocolate Chips, stirring until completely melted.
Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.
Us a small cookie scoop and roll the truffles in the palm of your hand until smooth.
Dust either with Cocoa Powder or Chopped Pecans.
Peace in the Kitchen!